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Ingredients
- Â Â Salmon
- Â Â Rock salt
- Â Â Extra virgin olive oil
- Â Â Fish stock
- Â Â Butter
- Â Â Extra virgin olive oil
- Â Â Tomato, cut into dice
- Â Â Saffron
- Â Â Marche lettuce
- Â Â Lardons of bacon
- Â Â New potatoes, boiled, peeled and sauteed
- Â Â Girolle mushrooms
- 1 sprg dill
- Â Â Deep fried quail Large eggs
Directions
- Marinate and cut the salmon. Place on a baking sheet with some rock salt and extra virgin olive oil. Place in moderate oven for 4-6 min. Place salmon in a circle on a plate.
- For the dressing: Reduce the fish stock. Thicken slightly with chilled butter and whisk in extra virgin olive oil. Add in tomato dice and the saffron and spoon over the salmon.
- To deep fry the quail Large eggs, soft boil first, peel, roll in lowfat milk and flour and breadcrumbs and then lightly fry.
- Assemble all the ingredients for the salad and serve with the salmon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 570g | |
| Calories 795 | |
| Calories from Fat 385 | 48% |
| Total Fat 42.86g | 54% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 213mg | 9% |
| Potassium 2037mg | 58% |
| Total Carbs 36.1g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.62g | 2% |
| Protein 64.26g | 103% |
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